Aug 26 2008
Is it a space station, is it a laboratory — no, it’s a kitchen, an ultra-modern one. Here you’ll find the best of everything, the very latest technology. No room here for comfortable clutter — everything’s hidden from view, or displayed purely for its functional qualities. Small appliances sit in purpose- built cabinets, always close at hand — the message here is efficiency, speed and streamlining. Continue Reading »
Jul 21 2008
The pots and pans in your kitchen can make or break all future cooking experiments and experiences. If you’re still using your Mom’s or Gran’s discarded pots and pans, you’re going to have to replace them some or other time. On your first outing to buy a pot, you will find that there is such a wide variety that it is quite hard to choose. Here are some guidelines to help you with this treasure hunt. Continue Reading »
Jul 13 2008
Decanters are usually stoppered to prevent loss of bouquet from fine old red wines. Spirit decanters which often come in pairs may be simple yet elegant in shape, but are more often made of deeply etched glass. These too need stoppers. Silver tags hung round the necks identify the contents.
Robust young red wines benefit from exposure to the oxidizing process of air and are frequently served in a carafe, which has no stopper.
The price of cutlery varies enormously according to he material it is made from and the quality of the finish. At the lowest end of the scale is stainless steel cutlery, although this rises in price depending on the quality of the steel and the degree of workmanship. Stainless steel is extremely practical and suits informal meals, but it is not always appropriate for more formal occasions. Continue Reading »
Jun 24 2008
The best method of caring for all cutlery, whatever it is made from, is to wash and dry immediately after use. In this way all food residues are removed before staining can occur. No cutlery is totally stain-resistant, so do not leave it unwashed, wet or `in soak’ overnight — even in a dish washer. First rinse under cold running water to remove any traces of salt; salt plus hot water can cause staining and pitting. Next wash in clean, warm, soapy water, rinse and dry thoroughly. Use soft dish pads or cloths and tea towels, and never add bleach to the water. Handle each piece separately; cutlery cluttered in a bowl may get scratched. When drying, knife blades (nowadays usually made from stainless steel) should not be wiped with an up-and-down movement, but in one direction only from neck to point until all the moisture is removed. This method is best for spoons and forks too. Continue Reading »
Apr 14 2008
This invention is older even than the ancient Romans, who prized the product of melting sand, limestone and soda, and the attractive shapes and practical containers which could be made from this refined material.
Glass is found today in almost all walks of life, and it is hard to imagine life without it. The range of drinking vessels extends nowadays from cheap moulded glass to hand-blown, engraved designer glasses.
The differences in quality depend on the composition of the glass as well as on the way in which it is produced. The use of different raw materials and the melting process are decisive in determining the quality of the glass. Good-quality glasses are usually hand-blown, the sides are engravedand they don’t have a seam. On the other hand, moulded glasses are rarely as clear as hand-made ones, they have a small bulge at the rim and usually have a seam on the stem or foot. However, they are much cheaper than blown glass, and therefore much more practical for many uses. Continue Reading »
Feb 02 2008
Elizabeth David gives the following advice for French fireproof earthenwaredesigned for use over direct heat, such as pot-au-feu, marmites and poelons. It is advice worth following for all ceramic cooking pots if they are designed to be used on the stove. Always heat slowly. Keep heat very low and steady throughout cooking. Earthenware retains heat well so even if initial cooking is over direct heat, a mat should be used to check and reduce heat once simmering point has been reached. Don’t add cold liquid to a casserole containing hot fat or food. Hot casseroles should be left to cool before they are washed.
For safety, the cooking ring should not be smaller than the base of the pot. Oval baking dishes, for example, are safe under the grill and in the oven, Continue Reading »
Feb 02 2008
All cutlery should be washed as soon as possible in warm soapy water. Salt, vinegar, lemon juice and egg can pit and blacken cutlery. Water will mark it too, although only temporarily. If you want it to look good, it should be dried and lightly buffed by hand — even if it is machine washed.
Don’t use a silver dip on stainless steel, it will turn it dull grey. There are special stainless steel polishes.
Sterling silver and plate should be kept in a baize-lined box or drawer so that the pieces do not get scratched or rubbed. Storage for silver not in use should be airtight. Remove egg tarnish from silver spoons with table salt. Continue Reading »
Jan 31 2008
All cutlery should be washed as soon as possible in warm soapy water. Salt, vinegar, lemon juice and egg can pit and blacken cutlery. Water will mark it too, although only temporarily. If you want it to look good, it should be dried and lightly buffed by hand — even if it is machine washed.
Don’t use a silver dip on stainless steel, it will turn it dull grey. There are special stainless steel polishes.
Sterling silver and plate should be kept in a baize-lined box or drawer so that the pieces do not get scratched or rubbed. Storage for silver not in use should be airtight. Remove egg tarnish from silver spoons with table salt. Continue Reading »
Jan 26 2008
Natural textures with pale wood Shaker-styled units bring a fresh breeze into this seaside holiday home. The eclectic ’shabby chic’ look continues to be a popular choice in casual, formal or contemporary settings.
Muted pastels, slightly wilted roses, chipped paint and pure whites blend modern practicality with wistful, old-fashioned aesthetic appeal. Tall glazed wall units, generously wide pot drawers and wooden counter tops are a feature of the U-shaped kitchen, where the work triangle is displayed to its best advantage. The plain white scheme complements the white-washed wooden beams and chunky wooden counter tops that add warmth to the kitchen. The plate racks on the walls add character, and open shelves display colorful crockery and glass jars. The glass-fronted units give the room a lighter look compared to the solid doors on the units housing cookware and china. Stools pulled up to the counter top for casual dining have faded floral cushions for comfort. Continue Reading »
Jan 22 2008
Stainless steel is a strong, durable iron alloy that has a minimum of 10.5% chromium content. Other alloying elements (like nickel, copper, titanium, carbon and nitrogen) are also added to enhance its properties.
The best quality stainless steel used for tableware is referred to as 18/10 quality. This means that it contains 18% chromium and 10% nickel as well as other alloys. It is non-magnetic. Note: the stainless steel used in knives is 18/0 quality. Because it contains no nickel, it is magnetic.
Stainless steel is smooth and scratch resistant Continue Reading »
Jan 22 2008
Sharp knives are of the utmostimportance in a kitchen for ‘Alai quick food preparation. They must be comfortable to hold; they must be sharp and stay sharp, and must perform the tasks they were designed for with ease,
Some people can manage with just one, two or three knives, but others like to have several - each one designed for a specific task.
Kitchen knives are usually made of stainless steel or high-carbon steel alloys. It is wise to remember that knives made from a poor quality of stainless steel may be cheaper; Continue Reading »
Jan 22 2008
Fridges and freezers range from the ordinary to non-frost, stainless steel units complete with transparent freezer drawers. Large fridge and freezer combinations have height adjustable safety glass shelves for extra-large items.
The dishwasher should be close to the sink, and may be hidden behind doors with panels and handles that match the finish of your kitchen. It’s a good idea to get two cutlery trays and allocate a 60 cm drawer near the dishwasher for the spare tray. Then the clean cutlery doesn’t have to be unpacked. It’s both hygienic and timesaving to put the whole tray into the drawer and replace the tray in the dishwasher. Continue Reading »
